1 cup plum preserves or plum jam
2 Tbsp rice wine vinegar
1 Tbsp onion, minced
1 tsp honey
1 tsp fresh ginger, minced
½ minced garlic, teaspoon
½ tsp jalapeño, minced
1 /2 tsp crushed red pepper flakes
In a small saucepan, bring all ingredients to a boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.
Let cool to room temperature before serving.
Sauce will keep refrigerated in an airtight container for up to 1 week.
Yield: 1 ½ cup